100 Favorite OC Dishes, #5: All the Sushi at Kaori

Yes, Chef Gino Choi of Kaori offers crowd-pleasing rolls, bento boxes and tempura. But the true draw is Kaori’s consistently fresh cuts of fish. He's mastered the craft for 18 years, learning under his mentor Kikuchi at the late Kikusui in Torrance and has since gained his own loyal patrons of locals and non-locals alike. Choi has used the same undisclosed fish distributer for the past 13 years, ordering his selection of fish every night at midnight, to have fresh fish delivered by the morning. Which explains why the salmon is fatty and melts like butter.

Just as important to the quality of fish is the main component of great sushi: perfectly seasoned rice, which Chef Gino has mastered. The quaint space is bustling on Friday and Saturday nights so come early because the place fills up fast. Order some fresh sea urchin and toro and see why the regulars have their own set of chopsticks stored above the sushi bar.